Recipes Old and New

One of the many great aspects of the holidays is tradition. Memories of Thanksgivings past and the loved ones who labored to create lasting impressions are brought to mind at this time of year. When family gathers, it is nice to remember the stories and tastes that are gone but somehow still linger. Old recipes help to recreate history, and new takes on favorite dishes help to form new memories.

This old mixing bowl made by the Watt Pottery Company probably dates from the late 1940s or early 1950s. This was my mother-in-law’s, and I inherited it years ago. My family also had a similar bowl that was a stalwart in my mother’s kitchen. I love its humble look and simple form. And while not chic by today’s standards, it is one of my favorite kitchen implements. It symbolizes years of love and brings a warmth to meal preparation that is emotionally soothing despite the toil!

Nothing says harvest like corn. Here are two recipes: an old recipe from the past and a new spin on an old favorite. Happy cooking!

Traditional Creamy Corn Pudding

Yield: 6-8 servings


6 ears husked corn, cut from the cob

4 tablespoons butter

1 cup heavy cream

1 1/2 teaspoons salt

1 tablespoon sugar

1 cup whole milk

4 large eggs, beaten

1 tablespoon cornstarch


Preheat oven to 325 degrees F. Place roasting pan in oven and fill with boiling water, about 1/3 up the side of pan. Melt butter in large skillet. Sautee corn kernels until bright yellow, then add cream, salt and sugar. Continue to cook on medium heat until cream is reduced by half. Remove from heat and let cool, 5 minutes. Whisk milk and cornstarch. Add eggs to large mixing bowl and beat until well-combined. Add corn mixture and transfer to large buttered baking dish. Place baking dish in water bath and bake 20-25 minutes until lightly browned. Let cool 10 minutes and serve.

Southwestern Corn Pudding

Yield: 6-8 servings


2 14 3/4-ounce cans cream-style corn

1 15 1/4-ounce can corn kernels

1 4-ounce can fire-roasted diced green chiles, hot or mild

4 large eggs, beaten

1/4 cup sugar

2 tablespoons flour

1/4 cup melted butter


Preheat oven to 325 degrees F. In a large mixing bowl, whisk eggs, sugar and flour. Add cream-style corn, plain corn and green chiles. Mix until combined. Add melted butter and mix again until thoroughly combined. Pour into buttered shallow baking dish and bake until set, about 45 minutes. Cool 10 minutes and serve.